Pasta Carbonara ala ~DKBB~

Pasta Carbonara ala ~DKBB~

2 egg yolks at room temperature
1 whole egg at room temperature
Freshly cracked pepper
1.5 oz. grated Parmesan Reggiano cheese
1-2 cloves garlic, minced
8 oz. spaghetti
1 tsp. salt
5 oz. pancetta OR 5-6 slices thick-cut bacon

Egg Mixture:

·       In a 2-cup or larger liquid measuring cup, whisk together the egg and egg yolks, grated cheese, and plenty of freshly-cracked pepper; set aside.

Cook Pork:

·       If using bacon, cut into small pieces before cooking.

·       Cook the pork in a large sauté pan over medium heat until browned and crispy (use a pan large enough to eventually hold all of the pasta); remove pan from heat; using a slotted spoon, transfer the cooked pork to a paper-towel-lined plate. Do not clean out the pan.

Cook Pasta:

·       Add water to a large Dutch oven or stockpot; the water should be shallow because it needs to be very starchy; bring water to a boil; add 1 tsp. salt and then add spaghetti.

·       Cook pasta uncovered just a bit shy of al dente, stirring often so spaghetti does not stick.

·       Using tongs, transfer the spaghetti to the sauté pan with the pork drippings; mix in the minced garlic, set aside.

 Temper the Eggs:

·       While vigorously whisking the egg mixture with one hand, slowly drizzle ½ cup starchy pasta water into the egg mixture 2 Tbsp. at a time until incorporated (never stopping the whisking); set aside.

 Combine:

·       While continuously tossing the spaghetti, very slowly drizzle the egg mixture into the pasta; continue tossing until the cheese melts and the eggs thicken to form a glossy sauce.

·       Thin sauce with additional pasta water if needed.

·       Add the pork and toss to combine.

·       Transfer to a serving bowl (to remove from pan so eggs do not continue to cook); season to taste with more freshly cracked pepper and red pepper flakes if desired. Serve immediately.

Herbed Baked Eggs ala ~DKBB~

Herbed Baked Eggs ala ~DKBB~

(original recipe from Ina Garten)

1 clove garlic, minced

Pinch thyme

Pinch rosemary

Pinch parsley

1 Tbsp. freshly grated Parmesan Reggiano cheese

2 large eggs

2 Tbsp. heavy cream

1 Tbsp. unsalted butter

Kosher salt and freshly ground black pepper

Toasted bread (I prefer homemade or English muffin)

• Preheat broiler (at 450° F) for 5 minutes, placing oven rack 6 inches below broiler.
• Combine garlic, thyme, rosemary, parsley, and cheese and set aside.
• Carefully crack each egg into a small bowl (do not break the yolks) and set aside.
• Place 2 individual ramekins on a cookie sheet; put 1 Tbsp. cream and ½ Tbsp. butter in each; place under broiler for about 3 minutes, until hot and bubbly.
• Quickly but carefully, add an egg to each ramekin, sprinkle with the cheese mixture, and salt and pepper; place back under broiler for 3 to 5 minutes, until the whites of the eggs are almost cooked.
• The eggs will continue to cook after you take them out of the oven; allow them to set for 60 seconds before serving.
• You can leave them in the ramekins and dip your toast into them, or if they are a little too done, you can remove them from the ramekins and place them on the toast.

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

(original recipe from www.peasandcarrots.com)

1 medium spaghetti squash (2 to 3 lbs.)

3 to 5 cloves garlice, minced

1 tsp. olive oil

5 oz. fresh spinach, chopped

½ cup heavy cream

1 Tbsp. whipped cream cheese

½ cup grated Parmesan Reggiano cheese

Salt (at least ½ tsp.) and pepper to taste

Grated mozzarella cheese for topping

• Preheat oven to 400° F.
• Slice spaghetti squash lengthwise and scoop out seeds. For easier cutter, you can put the uncut squash in the microwave to soften it up a bit; pierce the squash a few times and microwave it on high for 3 to 5 minutes; the knife will cut through easier this way.
• Rub a small amount of olive oil on the cut sides of the squash; place the squash cut side down on a rimmed baking (or cookie) sheet; roast for about 40 minutes, or until tender and easily pierced by a fork.

While the squash is roasting, prepare the sauce:

• In a medium pan, add a drizzle of olive oil and heat over medium-high heat; add the minced garlic and sauté until fragrant.
• Add the spinach and stir until wilted; add cream, cream cheese, Parmesan Reggiano cheese, salt, and pepper and stir well.
• Once the squash is done and cooled a bit, you can use a fork (or two) to separate and fluff the strands of the spaghetti squash, leaving it in the shells.
• Pour the sauce over the spaghetti squash boats, working it into the strands a bit; top with the mozzarella cheese and a little bit of the Parmesan Reggiano cheese.
• Bake at 350° F for about 20 minutes or until hot and bubbly.